- Tasting Notes
- Growing Season
Aromas of citrus and citrus flowers with hints of nectarine and honeydew melon. Subtle french oak toastiness is supported by cashew overtones contributed by extended yeast-lees contact.
The palate has fresh minerally acidity with fruit flavours tend towards lemon and apple adding mid palate weight. Oak contributes subliminal flavours and a hint of structural firmness, while the creaminess from yeast-lees contact provides a seamless texture.
The 2009 growing season began with cold mornings and windy days that resulted in the setting of a small crop (just under 1T/acre). A short hot summer followed and ended any disease risk just as we were getting worried. Vine growth was vigorous over summer and we trimmed regularly as well as leaf plucking on the eastern side of the vines. Autumn was dry and mild and allowed a slow, methodical and almost leisurely harvest that concluded in the second week of April.
After hand harvesting in the cool of the early morning, the grapes were whole bunch press and the juice lightly settled in tank. The cloudy juice was then transfered to barrel without addition of yeast or sulfur and allowed to ferment at its own pace. The resulting wine was then aged in barrel on lees for 16 months without stirring or racking. Minimal fining and filtration were carried out prior to bottling in November 2010.
James Halliday Wine Companion 2012
Mid gold-green hue; the bouquet exhibits nectarine, almond and toasty oak; zesty and lively on entry, the palate reveals ample fruit and oak to match; long and toasty to conclude.